Ayyyyeee! Last week I was sort of barely here on da blog and on social (even tho I’m always on the insta stories). I’ve been planning a fun lil’ thing that I’m excited to share with you. Hint: I can cook in it and I’m gonna make it look as pretty and functional as possible! MORE SOON!
In the meantime, I have a ton of new-to-you summer recipes to share. The past few weeks have been filled with lots of cooking and I took all of your suggestions into account.
You all asked for easy and sort of healthy weeknight dinners AND you asked for some desserts using blueberries, pies (coming soon!) and more cakes (you speakin’ my language).
This obviously falls into the blueberry category and not the healthy, weeknight dinner.
I read cookbooks like normal books. Like a novel with a cup of tea. I pay special attention to the dedication and awknowledgements, mainly because I’m naturally a very nosy person. I love reading the way certain authors write their recipes. I love reading all about the supplies and tips I’m supposed to keep in mind. And I love reading about a recipe’s story in the head notes. If you’re here, you’re probably super weird like me too and get great enjoyment in reading this stuff.
So needless to say, when I received the new cookbook from Sprouted Kitchen, I was pretty pumped to read the thing from front to cover. The book is a direct extension of their blog – beautiful pictures with delicious and healthy recipes.
As I thumbed through each chapter I stopped at “Happy Hour.” My favorite type of chapter. This one jumped out at me–it’s perfect for late-summer when it’s almost too hot to eat. Baked polenta squares, which are cooled, topped with blueberry and fresh corn relish. Yes. Just yes.
Wasn’t 4th of July kind of a weirdo this year? I mean, in the middle of the week? How awkward. No long weekend. No weekend getaways. I wonder if 4th of July feels a little weird about itself.
Or maybe it’s all sorts of proud that it gave people an awesome little mid-week break. Who knows! I spent the good part of the morning in my pjs putting brown butter and blueberries in cookies so, for me, it was kind of perfect.
I’ve now realized that brown butter very rarely doesn’t have a place in edible things. It never fails at making things better. Never. I think we should talk about these cookies. I love them…a lot.
Heyyyy! I hope you’re ready because I’m hurling another Kin Community video at you. I hope you don’t mind. Today’s recipe, Oat Blueberry Banana Bread, is kind of a no-brainer. It’s crunchy with a lot of banana-awesomeness inside. In other news, I think–as a community–we need to come up with another word for “moist.”
I know I’ve said this like, a million times before. And, I do sometimes feel like I talk about the same things over and over. You know when you’ve been friends with someone for a long time and they keep repeating the same story over and over, and if you’re nice you keep listening and act like you’ve never heard it before; but if you’re like me, you’re just like, Dude, okay I’ve heard this like a million times–get a new story already!
So, if you’re sick of hearing this, I completely understand and come back tomorrow (or Wednesday), I’m promising cake or empanadas…I can’t decide. But if you’re feeling particularly patient, hear me out. I wanted to describe this banana bread as moist, because, well, it is. (And I do in the video but it was painful for me to do so!) This bread is moist. And it’ll stay that way for daaayys. But OMG do I hate that word. It’s too disgusting of a word to describe something so perfect and delicious, and yet I have no synonym for it. I’m synonym-less.
So, this morning I’m trading this Oat Blueberry Banana Bread for a synonym. Your move…
This post should probably be titled “How to make a pie in a hour and a half” OR “How to look in your fridge and make a pie,” or maybe “How to make a pie when you don’t have your shit together.” All of these would be more accurate than the current: “Mixed Berry Pie.”
Teri and I made a whole pie appear in a hour and a half. That’s kind of impressive, no? I didn’t really even think that was possible. And it barely was. Can I be honest? This pie was the most make-shift, Sandra Lee, pie of a situation I’ve ever baked up. If you, too, wanna do this, I have some pie confessions/secrets to share… Continue Reading